Traminette is a relatively new grape variety, being bred in 1965 at the University of Illinois. It is a hybrid grape of Gewurztraminer and Joannes Seyve. Traminette is often described as a winter-hardy adaptation of Gewurztraminer, but lacking the strong perfume qualities. Traminette wines can be dry or slightly dry, but generally spicy and floral. Traminette is a hearty variety, able to withstand cold climates of the inland regions of the United States and where vines usually struggle to grow, such as New York, Virginia, and Indiana.
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All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Thierry Mortet Gevrey-Chambertin is made from 100 percent Pinot Noir.
The wine is produced from 20 different parcels (3 hectares total). The soils are a mix of clay and silt.
The age of wines varies between 15 to 60 years.
Yield: 45 hl/ha
Production: 15,000 bottles on average.
Manual harvest with a selection of the grapes; sorting table; 100% destemming; maceration for 15 days, cold stabilization for 4-5 days; M-L.; racking twice a day. Fermentation in stainless steel tanks for 4 months. Aging in oak barrels for 12 months (new and 1 or 2 year old barrels). Kieselguhr filtration before bottling.
Liquorice, blackberry, red fruits flavors.
Excellent with meat, game and cheeses.